さかじり
The second stage of the raw brewing process!
We visited the brewery of Hakusen Shuzo again.
It is 16 degrees, 55% rice polishing ratio, junmai ginjo, a little spicy, fragrant, not too strong after drinking, but lingering in the mouth...it is the best.
It goes well with the negi salt squid cucumbers from a certain convenience store!
This sake is made from edible rice called "Ryu no Hitomi," which is famous in Gifu Prefecture for its miraculous rice.
It is said to be an edible rice suitable for sake.
It is delicious to eat and drink!
Look at this cool label! Look at this cool label.
It seems to be a collaboration with a Gujo Honzome dyeing shop.
The labels here are so elaborate that I never get tired of looking at them.
Good to look at, good to drink!
I'm happy and tipsy today.
Here's to myself for working hard all day!
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